The Beauty of German Pancakes (Dutch Babies)

Who doesn't love breakfast.  Okay, there are some people, but lets be serious, a good start to the day is a good thing everyday.  So breakfast oftens plays that role.  But the morning is a pinched time and requires a lot of daytime prep that can curtail the ease of producing amn enjoyable meal.

Enter the Dutch Baby:  There isn't really a better breakfast food, in my opinion, than a good German Pancake.  From the ease of preparation, to the versatility of the item, to the speed and WOW factor, the German Pancake is my favorite item to create for my sweet on cold mornings.  Pancakes can be messy and time consuming, without a proper grill, the first is cold by the time the last is cooked; waffles are a pain, and require a tender touch for the most succulent feast.  Muffins, scones and other baked goods require a time commitment, and do not always provide the feeling of a complete breakfast.  Eggs are delicious, but unless prepared in a way that wows, with good sides or homebaked bread, nothing special.

So why a German Pancake?  This food is even fun to watch in the oven, as it expands and rolls up the side of the pan.  The recipe is as simple as it gets:

1/2 cup Milk or water
1/2 cup AP Flour
3 eggs
Pinch of salt
2 Tbsp Butter

Put butter in a baking dish (9 x 13 in glass is my favorite although a round dish or a cast iron pan are exellent tools as well).
Preheat the oven to 385°F, with the baking dish inside, this will brown the butter and heat the entire contraption to the necessary temperature for proper cooking.

Mix all other ingredients.  The batter should be nearly as running as crepe batter.

When the oven is heated, pull out the baking dish, and swirl the butter to coat the inside of the pan well.  Pour the batter into the pan and return to the oven.

The mixture should, within a few minutes, begin rising up the side of the pan and curling in on itself.

Pancake is done when completely cooked and slightly browned. (10 minutes)

Garnish immediately with lemon juice and powdered sugar, serve with Compote (apple) or jam, syrup or any other favorite condiment.

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That is the simple version.

Having explored a wide range of possibilities, I would like to share with you a few of them:

Subbing Heavy Cream for Milk, the Pancake did not rise up the edges, but instead puffed up wonderfully in the bottom and became crispier, slightly more heavy, but still delicious.

Subbing the bacon fat for Butter yields a familiar flavor that aids in the breakfasting memory, and uses old bacon fat.

Subbing 1/2 n 1/2 for the milk makes a richer pancake

Subbing Stock for the Milk makes a more savory pancake for much wider applications than breakfast (there is no sugar in the batter).

This morning I added orange zest to the batter for a very pleasant surprise; feel free to add fruit, nuts, oatmeal, or anything as you see fit to expand and play with this miraculously easy investment of time.

This is a crowd pleaser, easy to prepare the batter well in advance, and extremely versatile.  Make one tomorrow morning and see what I mean.

A Christmas Recapitulation

What a Holiday Season it has been!  It seems that the frenzy of mushroom season extended into the madness of full holiday tilt and little time has readied itself to settle to the seat behind the warm glow of the computer screen.  The last months culinary adventures have left lasting memories, of fond remembrances both of present and past connections.  Starting in October, I, accompanied fearlessly by my fellow housemates, followed my world-traveling sister around one meal at a time, cooking Indian, French and Austrian feasts to honor of her worldly explorations.  I have witnessed multiple Thanksgiving traditions and feast, contributing to a more than one;  I hosted a Holiday dinner for friends, hopelessly coinciding with the worst snow storm Portland has seen in decades...but people came to eat and be merry, despite the weather.  The soups from the leftovers were righteous indeed, and finally to cap off the year, I signed, with the Chef's Collaboration a letter to President Elect Obama.  The letter contained the following statements, expressing the very necessary direction chefs and our food systems must go.


•    Food is fundamental to life, nourishing us in body and soul. The preparation of food strengthens our connection to nature. The sharing of food immeasurably enriches our sense of community.

•    Good food begins with unpolluted air, land, and water, environmentally sustainable farming and fishing, and humane animal husbandry.

•    Food choices that emphasize delicious, locally grown, seasonally fresh, and whole or minimally processed ingredients are good for us, for local farming communities, and for the planet.

•    Cultural and biological diversity are essential for the health of the earth and its inhabitants. Preserving and revitalizing sustainable food, fishing, and agricultural traditions strengthen that diversity.

•    By continually educating themselves about sustainable choices, chefs can serve as models to the culinary community and the general public through their purchases of seasonal, sustainable ingredients and their transformation of these ingredients into delicious food.

•    The greater culinary community can be a catalyst for positive change by creating a market for good food and helping preserve local farming and fishing communities.


Clearly,the commentary on such a piece of wisdom could fill volumes.  We have an incredible few years ahead of us, with Oprah comparing standard farming practices to more healthy, to organic becoming a household word.  There is so much to do.  Let us never tire in the work ahead.